Recipe: Yummy Baguettes

Baguettes. These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast.

Lightly spoon flour into dry measuring cups; level with a knife. Transfer the baguettes onto a piece of parchment paper, seam side down, and dust off excess flour. If the baguettes keep sliding when making cuts, hold them with one hand at the top end and make cuts from top to bottom. You can cook Baguettes using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Baguettes

1. It's 7 g of levure boulangère.
2. It's 1/3 of Cac de sucre.
3. It's 1 of cac de sel.
4. Prepare 12 cl of d'eau tiède.
5. It's 250 g of farine.

Just before baking, remove the lid of the baker, slash the tops of the baguettes several times, and spritz with water. Return the lid to the baker. Either freeze the shaped dough before it rises, then defrost and let it prove before baking, or freeze the finished breads as soon as the loaves are cool. Thaw and then refresh in a hot oven for a few mins.

Baguettes instructions

1. Mettre la farine, levure, sel et sucre dans la cuve. Ajouter l'eau progressivement et pétrir 10min..
2. Couvrir et laisser pousser 1h 30. Façonner les baguette et entailler..
3. Farine et couvrir, laisser pousser 1h. Cuir 25min à 200 degrés..

The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts. While the baguettes are rising, fill a baking pan with water and place it in the bottom of your oven. Preheat the oven and allow it to fill with steam from the water. This is the KEY to a crusty baguette. Once the loaves have finished their second rise, remove the plastic wrap and sprinkle them with a little flour.

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